This post may contain affiliate links. Please read our disclosure policy.
Are you tired of melting chocolate for your dessert, and ending up with chocolate that is scorched, chalky and unusable? Well, I have got you covered with these different ways to melt chocolate that’s smooth, shiny and creamy.
It may seem an easy and simple task that takes no more than 5 minutes; however, one wrong move can lead to a thick and gloopy mess.
A Bowl of Happiness
What’s better than drenching strawberries, pretzels or marshmallows in melted chocolate? A taste like no other! You can also take your dessert to the next level and impress your family and friends by filling the center of your cupcakes or topping brownies with the yummiest melted chocolate.
Different Ways to Melt Chocolate
The Microwave Method
You can now save some extra cleanup time since you will only need one bowl to melt chocolate in.
Start with placing chocolate in a dry microwave-safe bowl. Next, heat the bowl for 30 seconds at a time in the microwave.
Then, stir the chocolate using a dry spoon or spatula in between each 30-second burst, ensuring that all of the chips are almost completely melted and look very glossy.
Now, stop to avoid burning the chocolate. Lastly, stir the mixture one last time, just until the bits are fully melted.
The Stovetop Method Using A Double Boiler
Using a double boiler over a stovetop is the ideal method to melt chocolate. In order for the bowl to sit above the water and not touch it, the bottom of the bowl should be slightly larger than the top of the pan.
First, place a pot of water on the stove and heat until it begins to simmer.
After that, put the chocolate in a dry metal (or other heat-safe) bowl that will fit tightly over the top of the pot, ensuring that no stray steam will come into contact with the chocolate. The most crucial aspect is how snugly the bowl fits. Ensure that the bowl’s bottom does not touch the water as well.
Now, set the bowl with the chocolate on top of the water that is just simmering.
Last step, stir constantly and then carefully remove the bowl from the boiling water pan.
This method allows you keep an eye on things. However, it has one only drawback of increasing the amount of water exposure to the chocolate. The entire batch of chocolate may be ruined and turned into a paste if water were to unintentionally splash into the pot.
The Double Boiler or Bain Marie
This is a perfect method for melting different kinds of chocolate at once.
First, add hot water to a sauce pan until it is about one-third full. With the lid off, set the heat to high.
Next, place a heat resisting bowl on top so it only touches the edges of the pan. Now, drop chopped chocolate into the bowl.
Then, go away for around 30 minutes while leaving the lid off. When you come back, the chocolate will be wonderfully melted and ready for drizzling.
A Heavenly Taste
What to Do with Melted Chocolate?
Your favorite or dried fruit can be dipped halfway into melted chocolate for a simple and healthy dessert. Put on parchment paper, top with sprinkles and enjoy the heavenly taste.
It can also be a superb idea to swirl melted chocolate into cake or cheesecake batter; you just have to pour half a cup into the center of the batter and use a table knife or cake frosting spatula to swirl.
Most of us get up in the morning and head to the kitchen to get our coffee first. If you crave for sweets next to your coffee but don’t have time to make some, you can simply pour the melted chocolate into your coffee and stir until well combined.
Pro Tips to Melt Chocolate
Always ensure that the chocolate you are melting is broken up into even bits. You can use chocolate wafers, chocolate chips, or baking chocolate.
Before you begin, make sure your bowl and all other kitchenware that will come into contact with the chocolate are fully, utterly, bone dry. Any stray water droplets will cause a chemical reaction with the sugar in the melting chocolate, causing it to become gritty and lumpy.
Use the lowest heat setting possible because chocolate burns easily. White chocolate and milk chocolate are even more sensitive to heat than semi-sweet or dark chocolate. You might want to try microwaving white or milk chocolate in shorter 15-second intervals.
Always stop heating when the chocolate is mostly, but not completely, melted. There must be a few visible bits left. Once you remove it from the heat, stir continuously until it is smooth, shiny and completely melted.
If your chocolate has become dull from overheating, pour it into a cool bowl, add chunks of solid chocolate, and stir constantly. That could help you save the entire batch.
Best Treatment on A Rainy Day
Frequently Asked Questions (FAQs)
Chocolate chips are the easiest to melt without tempering for quick handmade sweets because they are designed to melt in the oven and re-harden. You can still utilize that delicious chocolate bar, despite everything.
Melted chocolate’s worst enemies are water and a lot of heat. The chocolate may seize up if it is heated too quickly or with a moist spoon. Starting from scratch, heating carefully, and using a dry spoon and bowl are your best bets.
If you find that you have extra melted chocolate, pour it over a sheet of parchment paper. Cover it once it hardens or scrape it into a plastic bag. The dry surface could be greyish in color.
Although it’s better to utilize melted chocolate right away, the techniques mentioned above can be used to reheat it.
More Tips and Tricks to Try
- How to Make Sea Moss Gel
- How To Set Up A Charcuterie Board
- How To Reheat Pasta Without Drying It Out?
- How To Measure Wet And Dry Ingredients!
- How To Store Spinach For One Month?
- How To Peel Garlic In The Microwave!
- How to Cook Whole Chicken in Instant Pot
- How To Reheat Old/Stale Bagels
- How to Cook or Roast Chestnuts
- 10 Ways To Use The Microwave
How to Perfectly Melt Chocolate
Ingredients
- 4 ounces Chocolate bar or chips, Milk, dark, or white
Instructions
The microwave method:
- Place chocolate in a dry microwave-safe bowl.
- Heat the bowl for 30 seconds at a time in the microwave.
- Stir the chocolate using a dry spoon or spatula in between each 30-second burst, ensuring that all of the chips are almost completely melted and look glossy.
- Stop to avoid burning the chocolate.
- Stir the mixture one last time, just until the bits are fully melted.
The Stovetop method using a double boiler
- Place a pot of water on the stove and heat until it begins to simmer.
- Put the chocolate in a dry metal (or other heat-safe) bowl that will fit tightly over the top, ensuring that no stay stream will come into contact with the chocolate.
- Set the bowl with the chocolate on top of the water that is just simmering.
- Stir constantly and then carefully remove the bowl from the boiling water pan.
A double double or Bain Marie
- Add hot water to a slow cooker until it is about one-third full. Leave the lid off and set the heat to high.
- Drop chopped chocolate into the water.
- Go away for 30 minutes while leaving the lid off. When you come back, the chocolate will be wonderfully melted and ready for drizzling.
Notes
- Always make sure to chop the chocolate you are melting into even bits. You can choose wafer, chocolate chips or baking chocolate.
- Before you begin, make sure your bowl and all the other equipment that will come into contact with the chocolate are fully dry. Any stray water droplets will cause a chemical reaction with the sugar in the melting chocolate, causing it to become gritty and lumpy.
- Since chocolate burns easily, you have to use the lowest heat setting. White chocolate and milk chocolate are even more sensitive to heat than semi-sweet or dark chocolate. You might want to try microwaving white or milk chocolate in shorter 15-second intervals.
